| Nutrition Per Ounce Calories: 21 Fat: 0.7g Sodium: 55.7 |
This is a very versatile cheese sauce that uses potato as a thickening agent. This recipe by Chef Anthony has been adapted to leave out the oil.
Yield: about 2 cups
Ingredients
- 2 cups/12 oz white potatoes, cubed
- 1 cup/6 oz carrots, diced
- 1½ cups water for cooking
- ¼ cup/2 oz raw cashews
- ¼ cup nutritional yeast flakes
- 2 Tbsp lemon juice
- 1½ tsp onion powder
- ½ tsp garlic powder
- ¾ tsp salt
Instructions
- Add potatoes, carrots and water to pot. Cover and cook until soft. Drain and save the cooking water as it will be used to thin down the cheese sauce.
- Add to a high speed blender the cashews, along with the remaining ingredients, then the potatoes and carrots. Process until creamy smooth. Add enough of the cooking water to achieve desired consistency. Note, if you have left over cheese sauce it will thicken after it cools so save the leftover cooking water and whisk in when you warm up leftovers.
- Use with pita chips, pour over broccoli or baked potatoes. Can also use as a base for cream of broccoli soup or mac ‘n cheese.
- Keep leftovers, covered and in the fridge for up to 5 days or freeze up to 3 months. Note after this cheese is thawed it will be spongy, however when it’s blended, it looks creamy and goes back to the made texture.
Notes
- Have fun with this recipe. The volume is easy to adapt. Just keep potato carrot ratio 2:1. (two parts potato one part carrot)